FROSTED MOLASSES SPICE DROPS

350 degree oven, about 18 minutes, 4 dozen cookies

1/3 cup molasses    
½ cup sugar   
1 large egg, separated    
¼ cup melted margarine
1 ½ teaspoons cinnamon  
¾ teaspoon ground ginger   
½ teaspoon @ nutmeg and cloves
¾ teaspoon @ baking soda and baking powder          
¼ cup water           
2 ½ cups flour
½ cup finely chopped walnuts            
½ cup finely chopped pitted dates

Frosting
White of egg (or equivalent in reconstituted dried, pasteurized egg white)
1 ½ cups confectioner’s sugar       
2 teaspoons light corn syrup

To make cookie dough, beat molasses, sugar, egg yolk, melted margarine, spices, baking soda and powder and water in a large bowl.  Gradually stir in flour until just blended.  Stir in nuts and dates.  If necessary add a small amount of water or a small amount of flour to make dough a manageable consistency.  Grease cookie sheets.  Roll dough into 48 1 inch balls.  Place 1 inch apart on greased sheets and bake until firm when lightly pressed.  Transfer to rack and cool completely.

Frosting: Beat egg white, syrup and confectioner’s sugar until smooth and the consistency of soft marshmallow fluff.  You can add a little water if necessary. Put 2 tablespoons frosting in a small bowl, add 12 cookies and mix with a rubber spatula until all are well coated on all sides. Repeat with remaining cookies and frosting.  Dry on a rack until frosting is thoroughly set and hard.  Can be stored at room temperature in a closed can.

NOTE:  Dried pasteurized egg whites are safer.  If you are using dried egg whites for the frosting, you can use the whole egg in the cookie dough and add a little more flour, or double the recipe and use the whole egg instead of two yolks.  Also, try tumbling one cookie in the frosting the first time.  If crumbs pull off the surface of the cookie into the frosting, the frosting is a little too thick.  A drop or two of water will make it loose enough to coat the cookies without crumbs falling into the frosting.